Ernest Reynoso Gala


Steak A La Pobre  (Garlic Steak)
by Ernest Reynoso Gala

1 kilo beef tenderloin, partially frozen, sliced into six to eight pieces,

For the seasoning:

1 teaspoon rock salt
1 teaspoon black pepper, coarsely ground
1 teaspoon calamansi or lemon juice
1 teaspoon liquid seasoning

For the sauce:

1 cup oil
1/4 cup crushed garlic

For the seasoning:

Season with 1 tsp. each rock salt and coarsely ground pepper, calamansi or lemon juice, liquid seasoning.

For the sauce:

Cook together in a small saucepan the oil with the crushed garlic. When garlic is almost brown, turn off the fire.

To serve:
Follow procedure on tips when cooking steak to desired doneness. Transfer to a hot plate.

Put two tablespoons of garlic sauce on each steak. Serve with rice, potatoes, and mixed cooked vegetables sautéed in butter.


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